Rinse fillets thoroughly under cool water. Lay them skin side
down on a hot grill (thicker pieces toward the middle). Baste soon
after with basting sauce (below). Continue to baste throughout
cooking time.

Fish cooks quickly so do not stray too far. After
approximately 4-8 minutes skin will not stick to grill any longer,
turn over carefully. This will give your salmon grill marks on the
meat side (above). Do NOT leave on grill for any more than a minute
in this position. Fish may dry out.

Serve soon... although it is delicious cold as well! (So be
sure to cook enough for leftovers)

Combine
all ingredients, except crackers, and mix gently. Try to leave
crabmeat in lumps. Cover and chill in refrigerator for 30 minutes to
an hour. Just before cooking, heat 2 Tbspns butter in each of
2 large oven proof skillets skillets on medium high. Remove crab
mixture from refrigerator, add crumbled crackers and shape into 8
patties approximately 2 1/2" in diameter, lightly coat with
bread crumbs. Sauté 4 cakes each in the skillets until brown on bottom side
- about 4 minutes. Turn cakes & place skillets in hot oven at
450° for about 5 minutes. Cakes should be crisp on the outside yet
moist on the inside. Serve with Lemon Sauce (below)

Ideas and tips for perfect
preparation of some of your favorite quality seafood!

__________________________________

FROM LIVE TO CRACKED CRAB

If live crab are not
available to you, a fresh and cleaned market crab is a fair
trade-off. A store bought crab should have a fresh, sweet smell.
However, nothing is as rewarding as cooking your own. When buying
live crabs, select the ones that are most active. You can keep the
crabs in your refrigerator, unwrapped, for up to 12 hours.Select
a pot large enoughto hold the
crab. Fill pot with enough water to cover crab by 2-3 inches. If you
cook more than 1 or 2 crabs at a time, remember that you don't
want so many crabs that your water cools too much. This can
affect the cooking time. Bring the water to a boil.Grasp the crab from the back, between the legs. Plunge it headfirst
into the boiling water and cover the pot. If you are cooking more
than one crab add them quickly to the water. Return the water to a
boil, then boil 15-20 minutes based upon the size of you crab. Drain
crabs and rinse briefly in cool water.

When crabs are cool enough to handle, begin cleaning by pulling off
and discarding the triangular shaped flap from the underside. Turn
crab over- pulling from the rear, lift top shell up and off Drain
and discard liquid from back shell. Scoop soft, golden crab butter
and white crab fat from shell, mix with dipping sauce if desired.
Break the bony section from the front side of the shell and discard.
Rinse back shell well and let drain.

Remove and discard the reddish membrane that covers the center of
the body. Pull off and discard the spongy gills attached to the
body. Rinse body with cool water.Break legs from the body. With a hammer or nutcracker, slightly
crack the shell on each section of the legs and claws. Cut the body into
quarters.Serve warm or chilled plain or with melted butter, lemon juice,
etc... ENJOY A DELICIOUS TREAT!! A 2-3 pound crab provides about 2
servings.